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Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Corn Chowder Soup

It's the time of year where we are known far and wide for our high-quality Chilliwack Corn.
Every fall I can't wait to dig in and pull the last of the fresh potatoes, carrots, onions and of course fresh corn. This year is been extra special, as we have our own fresh corn.
Corn Chowder Soup has been a favorite for years. It brings back memories to many ski vacations.
I will give you the original recipe, whereas I actually double all the vegetables. We all like our soup thick.

2 - 10-ounce tins creamed corn ~ I use fresh corn from about 4 large cobs.

2 - 10-ounce tins cream of celery soup

2 - 10-ounce tins cream of mushroom soup

2 quarts milk

1/2 teaspoon crushed red pepper

Cook potatoes, carrots, and celery together in a small amount of water. Drain.

Saute' onions, green peppers and meat.

Place meat, vegetables, and remaining ingredients into a large soup pot. If using fresh corn, cook and remove kernels. Heat slowly as milk tends to scorch easily. Stir often.

Tip: Reheat the chowder in the microwave to prevent scorching.

Cut, Chop and Saute'

You can almost taste this. Imagine the aroma in your kitchen. Hope you can all get out there and find some fresh Chilliwack Corn. I freeze this soup. No soup tastes as good as fresh, but when one does not have the fresh produce in winter, this is second best.

I am a mother, wife, and Oma. How did I get here this quickly. I have been a woman of the country. We live in the most beautiful part of the Fraser Valley.
My husband is a farmer and now and then you'll find me out there with him, but most times I'm in the kitchen creating some kind of event, or I'm caught planning another adventure.
We have three children, and two lovely grandsons.

This looks like an expanded version of mine and I'm sure the taste could be described in a similar way. I've never used fresh corn, but even with canned corn, the flavor of corn and potatoes with farmer sausage is a real comfort type food.

I love corn chowder and would like to try your recipe but I am intolerant of MSG and find it very difficult to find tinned soups that don't contain MSG. I usually make all my soups from scratch. I'll keep looking for a corn chowder recipe that doesn't require using canned soups. This site is amazing.Rosemary

Hi Rosemary,Your comment is appreciated. To make your own cream soup base, you could cook onion and mushrooms in a bit of oil or butter, stir in flour and then a cup or two of light cream. To that you could add a cup or two of broth and your fresh corn, cooked potatoes, chopped smoked ham, or sausage. experiement with the flavors and amount of liquids you like.